Cider Mushroom Brisket
Apple juice and gingersnaps give an autumn feel to this tender, slow-cooked brisket. It’s quick to prep, and the mouthwatering aroma will linger for hours.—Colleen Weston, Denver, Colorado
Ingredients
- 1 fresh beef brisket (6 pounds)
- 2 jars (12 ounces each) mushroom gravy
- 1 cup apple cider or juice
- 1 envelope onion mushroom soup mix
- 1/3 cup crushed gingersnap cookies
Reviews
I haven't made this, but I would use powdered ginger or ginger paste in place of the cookies. I used crumbled cookies in gravy for sauerbraten, and it was disgusting. Ginger is great with beef but I want the flavor, not the goo..
I could have bought a very nice sirloin tip roast for the cost of this 3 lb brisket. not one person liked it. " Tolerable" and "please. don't make this again " . I myself would have given it a 3 or 4, but won't waste the money on ingredients .
We substituted a chuck roast for the brisket to keep within our budget. My whole family really liked the flavors and it was super simple to make. I was a little worried about the cookies but it put just the right amount of spice and sweetness to the gravy. The cider also gave it a nice zing. We are keeping this recipe in our box to use again!
This dish was so easy to make. I didn't change a thing! Served with egg noodles and veggies, it was a perfect, simple meal!
Meat was flavorful and tender. Couldn't believe adding ginger snaps would make such a flavorful gravy. Family LOVED it! will definitely make again!